This is a very thick soup and best suited to the cold winter nights! It doesn’t look all too pretty - it won’t convince anyone who doesn’t like their greens - but it honestly does taste good, even for someone who is a bit ambiguous about peas. The best way to blend it is in a food processor, but I’m a bit squeamish about handling boiling soup (and I don’t like washing up extra bits) so I used a hand blender. If a food processor is used then it’ll come out a lot smoother. Oh, and use your largest pan for this one! I had to skimp on the rocket because it simply would not all fit.
Pea, potato and rocket soup
Serves 4-6 (A very generous 4)
Took about 40 minutes in all, but I used leftover ready cooked potatoes from the day before.
1 onion, finely chopped
250g potatoes, chopped
500g frozen peas
100 rocket leaves, roughly chopped
1L vegetable stock
2 garlic cloves, finely chopped
Juice of 1 lemon
2 tsp thyme
Oil for frying, salt and pepper for seasoning
*Heat the oil, then add the onion, garlic and thyme and cook for 5 minutes or until the onion is softened. Then add the potatoes and cook for a further 5 minutes.
*Stir in the peas, stock, salt and pepper. Bring to the boil then reduce the heat, cover and simmer for 20 minutes.
*Add the rocket and lemon juice then blend the soup on whichever way you prefer.
*If gone cold then return to the pan and heat through.
*Serve with some good rustic-style bread.
Notes: You can decorate the surface of the soup with a swirl of sour cream, a squiggle of good olive oil or a sprinkling of multi-coloured ground pepper.P.S. Happy new year!